Greek Yogurt Ice Cream

I missed the boat on National Ice Cream Day – it was Sunday, July 17th (the 3rd Sunday in July, for future reference). But when you have temps of 98 F and heat indexes reaching 110 F and above, you don’t need a national holiday to celebrate with ice cream. You need anything cool to ward off heat stroke…

Did you know the average American consumes 23.2 quarts of ice cream each year? Crazy!

In case you’ve been living under a rock Greek yogurt is all the nutritional buzz. With its thick, creamy consistency and protein-packed stats, there’s not much not to love. And now more than ever, thanks to its increasing popularity, is easy to find Greek yogurt in any local grocer. Or, for the ambitious type, you can make Greek yogurt in a yogurt maker or in a crock pot. I’ve had great success with both methods!

When Bon Appetite proposed Greek yogurt ice cream, I was more than intrigued. Obviously…

Any recipe that calls for heavy whipping cream is bound to be rich and fabulous…and that it was. Greek yogurt ice cream has a tang that reminds me of the original flavor of frozen yogurt at Yoguru in Singapore. That likely means very little to anyone other than myself, but all you need to know is that it was delicious. And unique.

Return mixture to saucepan and stir over medium-low heat until custard thickens slightly and coats back of spoon when finger is drawn across and instant-read thermometer inserted into mixture registers 170 F, about 3 minutes (do not boil).

Pour custard through strainer set over medium bowl. Place bowl with custard in larger bowl filled halfway with ice and water. Whisk occasionally until custard is almost cool to touch, about 5 minutes. Remove bowl with custard from ice water. Whisk yogurt and pinch of salt into custard. Refrigerate custard until well chilled.

Result: Tangy, rich, and perfectly sweet! And…what a treat! We don’t keep full-fat ice cream in the house so this is quite the indulgence. Next time, I will try making this with all whole milk and/or fat-free half and half as most of the calories come from the heavy whipping cream. With Greek yogurt being all the craze and healthy to boot, it’s fun to see it incorporated into a most unexpected food. Delicious! Enjoy!

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Making homemade ice cream with egg yolks was on my cooking bucket list, so I am happy to say attempt #1 was a success. Making homemade ice cream isn’t hard, it just creates a lot of dishes. But hey, isn’t that what dishwashers are for? 😉

Comments

I did a store tour with a group of adults and kids the other day and we stopped by the gelato station, where we have TONS of flavors, and a couple of them asked for a sample of the vanilla. I wanted to say.. NOOOO!! When you have all those other options, choosing vanilla is like a sin!! However, I do love vanilla, but my favorite would have to be PB chocolate, or mint chocolate chip.
Regarding this recipe, I think it would be hard for me to use an entire cup of my precious (and expensive!) Greek yogurt in an ice cream. Call me cheap, but I think I’d rather eat it by itself. At twice the cost of regular yogurt, I want to taste it, and only it!

23 quarts??? One person? Omg… I seriously wouldn’t have guessed that much! However, my boss is obsessed with ice cream and even late night snacks on it (yes, he has issues), so he’s probably making up for my being under the average!

This looks wonderful and I love the tart frozen yogurt I get at a place called lemonberry by my house…adding egg yolk is what helps keep it creamy and rich. yum…time to get out that ice cream maker again!

That sounds yummy! I made some frozen yogurt you would probably enjoy….1 quart Greek Yogurt (full fat if you can find it), 1 cup sugar, 2-3 tsp vanilla extract (or vanilla bean paste, or a vanilla bean–whatever floats your boat). Combine and refrigerate until well-chilled. Put in ice cream maker according to manufacturers instructions (mine was done long before the time was up…it gets much firmer the longer you do it). As for favorite ice cream flavor–hands down cake batter! Had some this week and it was ah-mazing!

23.2 quarts?!! Wow someone must be eating mine. I’d put myself at 3 quarts max for a year put 1 might be more realistic. I love ice cream, preferably frozen yogurt, but it’s definitely a “treat” and now a regular indulgence.

This sounds awesome. There’s this cute little place in Philly called Yogorino that has to die for FroYo. It comes in one flavor, this vanilla, slightly tart ice cream that reminds me of cheesecake. So good! I love the tartness of it, which is why this sounds so good to me. Curious to see how it’d be with half and half!

Yikes! I always verify the products in Daily Plate with the nutrition label. I go through and look at each ingredient and the totals to see if they make sense. It is time consuming, but it gets much easier with practice. Knowing “what to look for” helps, too. 🙂 Good luck!